Chicken Milanese With Arugula Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- kosher salt and black pepper
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 6 cups baby arugula
- 4 radishes, sliced
- 1/2 small red onion, sliced
Directions
- Heat grill to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
- In a large bowl, combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.
Nutritional Information
- Per Serving
- Calories 289Calories From Fat 127
- Fat 14g
- Sat Fat 3g
- Cholesterol 94mg
- Sodium 572mg
- Protein 35g
- Carbohydrate 3g
- Sugar 1g
- Fiber 1g
- Iron 2mg
- Calcium 71mg
What does this mean? See
Nutrition 101
.
Quick Tip
To pound the chicken, place each breast between sheets of wax paper or inside a large plastic freezer bag. Pound with a meat
mallet or the bottom of a heavy skillet until the cutlet reaches the desired thickness.
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